Archive for the ‘News’ Category

Fret not. We have not disappeared, just taken a temporary break in order to relocate.

We’re now officially settled in Boston and Manhattan and ready to get back in the kitchen. However, with our new lives in the “real world”, we’ve found that we don’t have quite as much time to spend experimenting as we used to. So, in addition to our own unique culinary creations, we’ll also be bringing you samplings of our meals out, because sometimes, after a long work week, a girl’s gotta relax and let someone else do the cooking!

This past weekend VTB had a reunion in NYC and we had the pleasure of going to three great eateries: Otto, Cookshop and The Smith.

Otto is a perennial favorite for VTB. Their pizza is always superb, their spaghetti carbonara, we’re drooling just thinking about. Plus, their olive oil gelato (yes, olive oil) is something to behold–the perfect combination of salty and sweet. Otto is also VERY friendly for the post-college budget.

Cookshop has a refreshingly diverse and market-inspired menu, with everything from deviled eggs and polenta fries to North Carolina mahi-mahi and Vermont suckling pig. We had the scallops, polenta fries, nettles risotto and the suckling pig. All were absolutely delicious, and when paired with their large selection of wines made the perfect start to our evening out.

Sunday brunch was a hearty meal at the East Village’s The Smith. This is a younger scene—especially popular with those suffering from a long night out. We all had a complimentary cocktail—Bloody Mary, Passion punch, and blood orange Mimosa—with our brunch. Two HUGE egg white, spinach and goat cheese omelets and one order of smoked salmon eggs benedict filled us up for the rest of the day. However, forget the main entrée, their home fries were beyond anything we’ve ever had—and that’s saying something coming from three southerners.

We hope you’ll stay tuned to VTB over the summer, we’ll be updating 2-3 times a week, and feel free to follow us on Twitter to find out when our next post is coming up: @healthyheel, @uncnyc, @instylefoodie.

Perfect for snacking, entertaining, or gift-giving these maple-glazed walnuts are an easy way to entice a crowd. While the sweet, nutty flavor needs no complement, adding them to a fresh salad with a tangy vinaigrette is certainly worth a try.

Begin by tossing several handfuls of walnuts into a hot saucepan. Then, add maple syrup and a dash of salt. Stir it all together until the syrup begins to caramelize and the walnuts are toasted to a golden brown. Remove the pan from the heat and spoon the nuts onto a square of parchment paper to cool. They’ll store for two weeks in a sealed, refrigerated container.

We love this tasty treat not only for its sweet crunch, but also for its omega-3 content. With only one handful you’ll enjoy your entire day’s worth and plenty of heart-healthy benefits—sans those less appealing fish oil capsules. So join us in adding a little sweetness to a serious snack…but don’t spoil your dinner.

Boy, these sure would have hit the spot this morning after a late night at Food and Wine’s BNC party (see pic. below)! But, alas, at 4:30 a.m., the chances of finding a suitable breakfast in LaGuardia were looking grim–the BK Whopper just wasn’t doing it…our taste buds were too spoiled by the previous night’s fare.

From David Chang’s sea urchin with beet tapioca, whipped tofu and scallions to Bradford Thompson’s pea crepe with tempura lamb bacon, the minute we arrived, we knew we’d made the right decision…more from our experience at BNC later—now, back to the muffins.

Not wanting to miss a day in the kitchen, we whipped these up this afternoon. We kept it simple, using a basic muffin recipe—sugar, flour, butter and the like—and tossed in a few handfuls of organic blueberries.

Then, we moved on to the MOST crucial part of a delicious muffin—if you want people fighting over these things, listen up—adding a streusel topping to any variety of muffin will add that sweet moist taste that will make anyone an addict to your baking. By taking this extra step, your muffins will come out looking more rustic and have a sweeter taste than if you just used the normal recipe, or (God forbid) used a prepackaged mix.

With Easter coming up next weekend, these will be a great addition to your brunch spread, and the smell of them baking is inspiring enough to wake even the latest of sleepers.

VTB would like to thank Dana Cowin, editor-in-chief of Food & Wine, for the opportunity to attend tonight’s Best New Chefs 2009 Party in NYC.

Every hour, the day before the event, Dana posted clues on Twitter about the names of the restaurants and the best new chefs. The person who guessed the most right would win two tickets to the party. Our very own VTB-er, Sarah, won!

It is with eager anticipation that we await the unveiling of 2009’s Best New Chefs and the chance to give you all the details. So check back tomorrow for the inside scoop – cause we’ll be dishing it.

We know what you’re thinking. If you haven’t come across this spread before you might be a little wary, but give it a try, your taste buds will thank us.

Just combine grated cheddar and Monterey jack, a dollop of mayonnaise and some garlic–salt and black pepper to taste—and you have the best tasting cheese spread this side of the Mason Dixon.

This Southern staple can be put on anything from celery to crackers, but our favorite is a grilled pimento cheese sandwich. Butter two pieces of bread and smooth on the PC (add tomatoes and/or bacon if you’re feeling adventurous).

Now that you’ve been schooled on a Southern specialty, we encourage you to experiment with your own version of this classic-add cayenne pepper or Tabasco for an extra kick, or replace a bit of the mayo with cream cheese for some tang.

Spring Break is a time for travel, and today we’re off to the south of France!

This salty black olive tapenade brings us back to our semesters abroad…ah, the life…and when spread on crostini or bruschetta, who can resist?

We’ve all heard the old adage that says, “A recipe is only as good as its ingredients.” This tapenade is no exception. You’ll no doubt taste the difference when you use top-notch, brine-cured olives—just say no to the canned supermarket variety.

Once again, we offer you an alternative—try this spread with green olives or add pine nuts, basil, rosemary or even anchovies—you’ll be pleasantly surprised.

Simple and elegant, yet surprisingly basic. Served on rustic French bread, this classic Provencal condiment is sure to please.

ViaTheBistro is a food blog and boutique catering group started by three young foodies wanting to explore a passion. VTB is here to make quality boutique bites for any occasion, and we look forward to making your next event fabulous. Here you will find the latest news, events, interests, queries, ... Continue reading →